Filling:
1/2 cup strawberry jam, lightly warmed for easier spread
1 quantity vanilla Crème Chantilly
1/2 cup finely chopped strawberrieshttps://cornercafe.wordpress.com/[Preparation]
1. Preheat oven to 180°C. Grease a 25cm x 30cm Swiss roll tin; line base and two long sides with baking paper, extending paper 2-3cm above edges of tin. Sift the cornflour, cream of tartar and soda three times, set aside.
2. Beat eggs and caster sugar until thick and the mixture leaves a trail of ribbon when you lift up the whisks and let the mixture falls back on the surface (the figure-8 test), total beating time can be 6 to 10 minutes depending on the power of your beater. Beat in vanilla.

The figure-8 test for ribbon stage.

3. Sift the combined flour mixture in two or three batches onto the egg mixture, folding in lightly after sifting in each batch. Pour batter into prepared tin, spreading into corners. Give the tin a light tap on the bench to get rid of any large bubbles in the batter.
4. Bake for about 12 minutes, or until top springs back when touched lightly.
5. Meanwhile, place a large sheet of baking paper on top of a clean tea-towel; sprinkle the extra caster sugar evenly and lightly on top of the paper (this will prevent cake from sticking to the paper).

8. When the sponge is cold, gently unroll sponge (pic #4). Spread with jam (pic #5). Top with a thin layer of Crème Chantilly (pic #6), it is easier to pipe it on and you may only need to use about half the cream. Scatter chopped strawberries evenly over cream (pic #7). Gently roll up sponge to enclose filling, using the paper as a guide to roll into shape (pic #8).
9. Sift pure icing sugar over the roll if desired, and decorate with whole strawberries. Serve with remaining cream.

Taste: Very light and fluffy sponge with delicious strawberries and creamConsume: Best served on the same day the sponge is filledStorage: Sponge can be made up to 1 day ahead (roll up in baking paper and plastic wrap) and fill sponge on the day of servingRecipe Reference: ‘Strawberry Sponge Roll’ recipe by Australian cookery writer, Barbara Northwood

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Lily,
No, wheaten cornflour is actually wheat starch (I’ve now added this name to the recipe above). The problem stemmed from the fact that wheat starch is always sold as ‘cornflour’ here, nowadays to differentiate the wheaten cornflour from the real cornstarch (sold as ‘real corn cornflour’ here), we specify the ‘cornflour’ made from wheat as ‘wheaten cornflour’.

Hi, I baked this cake and it was so simple and absolutely wonderful! Thank you. I can’t wait to try more of your recipes. If they are as good as this one…they will surely be sensational.
Thanks again,
Angela